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Classic
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page 132
Molasses cookies.
Mix 1 quart sirup, half a pound sugar, 6 tablespoons cream, 4 eggs, from 2 of
which remove the whites, half an ounce potash (salts of tartar) and 1 pound
flour; add orange peels, cloves cinnamon, anis seed and half pound flour. When
well worked let it rest awhile and then roll it out, cut and place in tin moulds
to bake.
Butter cookies.
Common butter dough, prepared for similar purposes, is roled out to a thickness
of a 1/4 of an inch. Then make a thin batter of sugar and almonds, beaten with
the whites of eggs so as to become pliable; mould the cookies and line them with
this batter and finally strew them with sugar and bake them. Serve them in
pyramids.
Vienna cookies.
Beat 10 tablespoonfuls melted butter until it rises and assumes a white
appearance; stir in 4 ounces flour. Next beat 8 egg yolks with 5 ounces sifted
sugar. Mix both parts. When the oven is ready, (the
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